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Chocolate Pecan Pie

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"This pie is close your eyes and give a sigh good."

Serves 8 pieces | Prep Time 10 minutes | Cook Time 50 minutes

Why I Love This Recipe

A crisp, crunchy top with pecans make way for a fudge center then finally flaky pie crust.

Ingredients You'll Need

1 prepared 9" pie shell
4 ounces Baker's German Chocolate broken into pieces
1/4 cup butter
12 ounces evaporated milk
1-1/2 cup sugar
2 Tbs Cornstarch
1/8 tsp salt
4 egg yolks
1/2 tsp vanilla extract
1 cup pecans


Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate. Put the pie plate on a cookie sheet in case there is any run over from the pie.

To start in a bowl combine the sugar, cornstarch and salt. Mix with a whisk until combined.

In a separate bowl whisk together the egg yolks and vanilla. Break the chocolate bar into pieces. In a pot on the stove over medium/high heat start melting the butter then add the chocolate. Stir until the butter and the chocolate have melted together completely. Turn off the heat then whisk in the evaporated milk. Let cool for a few minutes.

To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step. Mix in the sugar and cornstarch mixture.

Pour filling into the pie crust. Finally pour the pecans over the top. Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.

Let the pie cool for at least 4 hours. Slice it up and serve with whipped cream. Enjoy!

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